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5 Sweet Spots for Valentine's Day

Robin Barr Sussman | January 27, 2017 | Feature Features

Impress a new crush, reignite a long time love, or celebrate friendship this Valentine's Day over decadent dining. From steak, to seafood and Champagne, Asian, or Italian fare, here are five ways to capture his or her heart.
Killen's Steakhouse handmade chocolates

Set in a Montrose cottage, Da Marco (1520 Westheimer Rd., 713.807.8857), charms with butter yellow walls, hardwood floors, and white tablecloths set with flickering candles. Chef Marco Wiles uses fresh ingredients imported from Italy to craft signature dishes like black truffle risotto and sweet corn lobster ravioli. The Italian wine list never fails to impress!

Prime steak, red wine, and chocolates. Need we say more? Killen’s Steakhouse (6425 W. Broadway St., 281.485.0844) has got you covered. Begin with a craft cocktail and bar bite like pork belly and tamarind chutney before moving on to fresh Gulf snapper with lump crab or Japanese Wagyu New York strip. Splurge on gorgeous desserts such as glossy house made chocolates flavored with coffee, raspberry, and dulce de leche.

For your romantic Asian escape, pick the handsome patio, softy-lit lounge overlooking tree-line River Oaks district shopping, or luxurious dining room at Le Colonial (4444 Westheimer Rd., 713.629.4444). Start with green papaya salad with spicy lime dressing, and move on to rich shrimp green curry, and the fresh fruit tarte du jour with vanilla pastry cream for dessert.

Looking to woe a seafood lover? For Valentine’s, hip River Oaks area SaltAir Seafood Kitchen (3029 Kirby Dr., 713.521.3333) proffers a Trio of Caviar paired with Krug CuvĂ©e Brut Champagne, a special five-course chef’s Tasting Menu for two, or choose from the regular menu.

At Steak 48 (4444 Westheimer Rd., 713.629.4444), the bar is non-stop hopping, so tuck away in a private booth with your flame and sip the signature French 75 Champagne cocktail. The meat is on with the best of prime beef including mouth-melting bone-in tenderloin sizzling in butter, iced Alaskan king crab, a bone-in veal chop, and double-baked truffle potato.



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